Farmhouse Christmas Cookies

Christmas is such a magical time and one that brings back those Family Traditions. For our family, it wouldn't be Christmas Time without dusting off old cookbooks and gathering in the kitchen for a marathon cookie baking adventure.

Here are a few tried and true recipes that make there way into our homes each Christmas.

 Snickerdoodles

Recipe from Betty Crocker's New Picture Cookbook

Excerpt from book, "These crunchy, crinkly-topped, spicy rounds are one of my happy childhood memories." I totally agree with this statement. They are my favorite childhood cookie.

• 1 cup soft shortening (part butter) Use 1/2 cup Crisco and 1/2 cup butter
• 1 1/2 cups of sugar
• 2 eggs
• 2 3/4 cups GOLD MEDAL Flour
• 2 tsp. cream of tartar
• 1 tsp. soda
• 1/4 tsp. salt

Heat oven to 400 degrees. Mix shortening, sugar and eggs thoroughly. Measure flour by dip-level-pour method or by sifting. Blend all dry ingredients; stir in. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place 2" apart on ungreased baking sheet. Bake 8 to 10 min. (These cookies puff up at first, then flatten out).
Makes about 5 dozen 2" cookies.

Mary's Sugar Cookies

Recipe from Betty Crocker's New Picture Cookbook

• 1 1/2 cups sifted confectioner's sugar
• 1 cup butter
• 1 egg
• 1 tsp. vanilla
• 1/2 tsp. almond flavoring
• 2 1/2 cups GOLD MEDAL Flour
• 1 tsp. soda
• 1 tsp. cream of tartar

Cream sugar and butter. Mix in egg and flavorings. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients; stir in. Refrigerate 2 to 3 hr. Heat oven to 375 degrees. Divide dough in half and roll out on lightly floured pastry cloth to 3/16" thick. Cut into desired shapes. Sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 min., or until delicately golden.
Makes 5 dozen 2 to 2 1/2" cookies.

Chocolate Crinkle Cookie

Recipe from Betty Crocker's website

• 1/2 cup vegetable oil
• 4 oz unsweetened baking chocolate, melted, cooled
• 2 cups granulated sugar
• 2 tsp. vanilla
• 4 eggs
• 2 cups GOLD MEDAL Flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup powdered sugar

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours. Heat oven to 350 degrees. Grease cookie sheet with cooking spray. Drop dough by teaspoonful's into powdered sugar; roll around to coat and shape into balls. Place about 2" apart on cookie sheets. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling rack.